I make two kinds of pot roast with any regularity: a classic Jewish one, with brisket (of course,) or Stracotto, with red wine and rosemary, porcini, etc. For that I always use chuck, which has great flavor and gives body to the sauce.
I like a boneless chuck, 7 blade roast or brisket. You want a cut of meat that has a good amount of fat and collagen which break down in the low and slow cooking process and become the velvety sauce.
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